Shredded Chicken Tacos

We all have an idea of what a taco is, right? A hard shell stuffed with ground beef, flavored with a packet of taco seasoning topped with cheese, shredded iceberg lettuce and maybe some tomatoes. Although these tacos sometimes hit the spot, they are no more a Mexican dish than a plate of sweet and sour pork. In California we are blessed with taco trucks, restaurants, and markets bringing us the purest, most authentic Mexican food this side of the border. Here is one authentic, delicious Mexican taco recipe that will please every taste bud on your tongue and redefine the word “taco.” Thank you, for this recipe which will now be a staple in my kitchen.

  • 2 (8 oz) cans tomato sauce
  • 2 tsp white distilled vinegar
  • 2 tsp minced garlic
  • 3 1/2 tsp ancho chile pepper
  • 1 tsp ground cumin
  • 2 tsp oregano
  • 1/2 tsp sugar
  • 2 Tbsp. extra virgin olive oil
  • 2 pounds bone-in skin on chicken breasts (you could also use thigh, legs parts)
  • adobo sauce to taste
  • 1 package corn tortillas

For the garnishes: (optional)

  • 1/4 cup finely chopped white onion
  • 1 lime cut into wedges
  • 2 Tbsp. chopped fresh cilantro
  • lettuce, tomatoes, avocados
  • hot sauce

In a medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo, set aside. (I put about a tablespoon in mine.)

Season chicken with adobo. Heat oil in a large non stick skillet over med-high heat.

Cook chicken until lightly browned on both sides, turning once, about 5 minutes. Add reserved tomato sauce mixture, (be careful, sauce and oil will splatter) bring to a boil. Reduce heat to med-low, cover, simmer until cooked through, flipping once, about 20 minutes or until internal temp reads 170 at thickest part of breast.

Transfer chicken to a cutting board; reserve sauce in pan. Remove and discard bones and skin, using 2 forks, shred meat and return to pan.

In skillet mix chicken and sauce, continue to cook until sauce reduces and blends with chicken and begins to caramelize. (about 10 minutes.) Transfer mixture into serving bowl and spoon into warm tortillas and garnish as desired.


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